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Black Olive Tapenade

Black Olive Tapenade

Tapenade is wonderful as a spread on garlicky bread and as a condiment for grilled fish, meat and poultry. Use the best quality olives you can find, French Niçoise or Greek Kalamatas are good choices. Makes about 1 1/2 cups.

SKU 990-Recipe


  • 1 cup pitted black olives
  • 2 teaspoons minced garlic
  • 1 teaspoon minced yellow onion
  • 4 anchovy filets (from a can)
  • 1 teaspoon capers
  • 1/8 teaspoon dried thyme
  • pinch of cayenne pepper
  • 1/4 cup olive oil
  • 1/4 teaspoon fresh lemon juice


  1. Place the olives, garlic, onion, anchovies, capers, thyme and cayenne in the bowl of a food processor and pulse until the olives are broken down but the mixture is still chunky.
  2. With machine running, pour the olive oil through the feed tube in a slow, steady stream.  Process until the mixture is finely chopped and even in texture but not completely puréed.  Add the lemon juice and stir.  The tapenade keeps, covered, in the refrigerator for 1 week.